Crostini with Medjool Dates, Brie and Walnuts

Serves: 8
Wine Pairing: Chardonnay, Voignier, or Pinot Noir.


1 small baguette, sliced into ½ inch rounds (makes about 24 slices)
2 Tbs extra-virgin olive oil
Kosher salt
½ cup walnuts, toasted and coarsely chopped
6-8 Medjool dates (1/2 cup), pitted and sliced or coarsely chopped
1 Tbs honey
1 Tbs balsamic vinegar
6 oz brie, room temperature, rind removed (optional)


Place rack in the center of the oven. Preheat oven to 400 degrees F. Place baguette slices on a large baking sheet. Lightly brush both sides of bread with oil and salt the side facing up. Bake 6-8 minutes or until the bread starts to lightly toast.

In a medium bowl, combine the dates with the walnuts, honey and vinegar.

Remove baking sheet from oven. Spread brie on the warm bread. Top with the date mixture and serve.